Browning, polyphenol oxidase activity and headspace gas composition during storage of minimally processed pears using modified atmosphere packaging
- 17 September 2002
- journal article
- research article
- Published by Wiley in Journal of the Science of Food and Agriculture
- Vol. 82 (13), 1490-1496
- https://doi.org/10.1002/jsfa.1209
Abstract
No abstract availableKeywords
Funding Information
- Departament d'Universitats Recerca i Societat de la Informació, Generalitat de Catalunya (Spain)
This publication has 16 references indexed in Scilit:
- Extending Shelf Life of Fresh‐cut PearsJournal of Food Science, 2000
- Quality Changes in Fresh‐cut Peach and Nectarine Slices as Affected by Cultivar, Storage Atmosphere and Chemical TreatmentsJournal of Food Science, 1999
- New strategies for minimally processed foods. The role of multitarget preservation/Nuevas estrategias para los alimentos mínimamente procesados. La conservación "multiblanco"Food Science and Technology International, 1998
- Browning Inhibition in Fresh‐Cut PearsJournal of Food Science, 1998
- Improving storage life of cut apple and potato with edible coatingPostharvest Biology and Technology, 1996
- Food preservation by hurdle technologyTrends in Food Science & Technology, 1995
- INHIBITION of APPLE POLYPHENOLOXIDASE (PPO) BY ASCORBIC ACID, CITRIC ACID and SODIUM CHLORIDEJournal of Food Processing and Preservation, 1993
- Postharvest Physiology and Quality Maintenance of Sliced Pear and Strawberry FruitsJournal of Food Science, 1989
- REFRIGERATED APPLE SLICES: PRESERVATIVE EFFECTS OF ASCORBIC ACID, CALCIUM AND SULFITESJournal of Food Science, 1972
- Enzyme-Catalyzed Oxidative Browning of Fruit ProductsAdvances in food research, 1951